Hunger Games Lamb Stew with Dried Plums ~ Paleo,Gluten free,Grain free,Dairy free,nut free,

Hunger Games Lamb Stew with Dried Plums


katniss everdeen cosplay

You have no idea how excited I am for the epic conclusion to the hunger games movies!

As well as heart broken that it has to end, I’m so excited in fact that I knit my very own Katniss Cowl and I will be dressing up as Katniss for the movie.

Katniss lamb and prune stew (42).JPG edit crop

 As you can see I have hunger games fever! I’ve read all the books and I just love the characters, these books are addicting I just couldn’t put them down.

I’ve read them over and over again and to this day I still say, if asked that they are my favorite books.

Katniss lamb and prune stew (50).JPG edit

Now the food from the books is quite interesting, such as:

~the goat cheese stuffed grape leaves that prim makes for Katniss on reaping day~


~the hand painted cookies made by Peeta~


~the orange rosemary chicken Katniss eats when she has lunch with Cinna~

and of course we can’t forget the lamb stew that Katniss tells Caesar is her favorite!

Katniss lamb and prune stew (30).JPG edit

Now the only description of this amazing lamb stew, tells us that it has lamb and dried plums in it.

So I’ve used this as a starting point for adding some other vegetables and herbs that I think compliment the flavors well and seemed to fit what Katniss would like to eat and would remind her of home.

Which is why I think this stew is her favorite, it reminds her of prim and being home.

Katniss lamb and prune stew (36).JPG edit

Hunger Games Lamb Stew with Dried Plums


2 pounds lamb stew meat, lamb roast, or leg of lamb  – trimmed of fat and cut into about 2 inch cubes
2 teaspoons sea salt
1 teaspoon freshly ground pepper
1 tbsp garlic powder
1 tbsp onion powder
4 tablespoons olive oil
6 rainbow carrots, peeled and cut diagonal
1 yellow onion, peeled and thickly sliced into cubes
6 stalks of celery (leaves and all just cut off the bottom) chopped medium dice
1 cup red wine
2 cups chicken stock
4 sprigs fresh thyme
1 bay leaf
2 cups butternut squash, cubed
1 cup dried plums, halved




Preheat oven to 400 degrees Fahrenheit.

In a dutch oven, large cast iron pot or all metal (oven safe) stainless steel pot, heat the olive oil over medium-high heat.

Season the meat with the salt, pepper, onion powder, and garlic powder.

Then working in batches, brown the meat in the olive oil on all sides – about 5-7 minutes. once browned put all the lamb in a large bowl and then set aside.

Add the onions, celery and carrots, to the pot and saute for 8-10 minutes or until onions become translucent. Pour in the wine to deglaze the pan and scrape all the yummy bits off the bottom of the pan.

Then add the chicken stock and place the lamb back into the pot, Add the bay leaf and thyme, butternut squash and plums.

Cover the pot and place in the preheated oven for 1 1/2 hours, stir once half way through. but don’t lift the lid to often because to make sure the lamb stays tender the braising liquid must stay hot and the steam needs to stay trapped inside, this will help ensure the meat is tender.

Serve hot in big bowls by it’s self, with gluten free bread, or over wild rice like it says it was served in the book, and if you can’t have rice quinoa is a great alternative.





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